by Doris Schechter

» My Most Favorite Dessert Company Cookbook

There are several signature desserts at My Most Favorite Dessert Company, and one of them is brownies. No one makes a pareve brownie that even comes dose to these. Our customers always ask what makes them so good. I think it is the pure chocolate and the addition of chocolate chips that make them especially gooey, chewy, and rich, a little like candy bars. They also stand higher than regular brownies, which adds to their appeal. Make sure to use the best-quality chocolate you can. I use Bloomer's chocolate, which I buy wholesale.

This is exactly how we make them, right down to the pan size. Since some people like to bake brownies in a square pan, the directions appear in the Note. Brownies freeze beautifully. A Little Piece of Advice on page 158 tells you how to freeze the brownies. If you ever need a quick chocolate fix, a frozen brownie is the way to go.

1 cup all-purpose flour

1/s teaspoon baking soda Pinch of salt

1/2 pound (2 sticks) unsalted margarine, cut into pieces

4 ounces semisweet chocolate, coarsely chopped

2 cups sugar

3 extra-large eggs

2 teaspoons pure vanilla extract

3/4 cup miniature semisweet chocolate chips

3/4 cup chopped walnuts (optional)

1. Preheat the oven to 350 degrees F. Grease an 11 1/2 x 7 1/2-inch baking pan.

2. In a bowl combine the flour, baking soda, and salt, stirring to blend.

3. In the top of a double boiler set over hot water, combine the margarine and coarsely chopped semisweet chocolate. Heat, stirring occasionally, until melted and shiny. Remove the pan from the heat, remove the top of the double boiler, and let the mixture cool to room temperature, stirring occasionally.

4. In the bowl of a standing electric mixer fitted with the paddle attachment, combine the sugar, eggs, and cooled chocolate mixture. Beat on medium speed until well mixed. Blend in the vanilla.

5. Turn off the mixer, add all the dry ingredients at one time, and blend on low speed until incorporated. Scrape down the sides of the bowl with a rubber spatula and stir in the chocolate chips and the optional nuts.

6. Scrape the batter into the prepared pan, and level the top. Bake for 35 minutes for fudgy brownies-a cake tester inserted in the center of one will come out with some batter on it. Do not overbake. Remove the pan from the oven to a wire rack and let it cool slightly. These brownies are fantastic served while still warm, and they are just as good at room temperature. Keep, covered with plastic wrap, in the refrigerator for up to 4 days, or freeze as directed in A Little Piece of Advice.

A Little Piece of Advice: You can never have enough of anything baked with chocolate-cakes, cookies, brownies. That's why I always have a batch or two of brownies on hand-in the freezer, They freeze beautifully.

Let the brownies cool completely. Then place the pan, uncovered, in the freezer and let the brownies freeze until solid. Cover the pan with plastic wrap and slide it into a Ziploc freezer bag. Bag it a second time. Return the pan to the freezer and freeze for up to 3 months.

To thaw: Remove the pan from the freezer and uncover completely. Let stand at room temperature until ready to serve.